Craftsbury Inn Filet of Sole
Yield: Serves 6.
- 1 stick sweet butter
- 1/2 cup sliced fresh mushrooms
- 1/2 cup chopped fresh tomato, skin and seeds removed
- 1/4 cup diced shallots
- 1 clove garlic, minced
- 2 teaspoons capers
- 6 filets of sole (6 ounces each)
- Juice of 1/2 lemon
- 1 egg beaten with 2 tablespoons cream
- 1/4 stick butter
Instructions:Make sauce by melting 1 stick butter in skillet, then adding mushrooms, tomato, shallots, garlic, and capers. Sauté for 3-4 minutes and keep warm while preparing fish.
Sprinkle filets with lemon juice and dust with flour. Dip in egg mixture. Heat 1/4 stick butter in pan and brown fish for about 1-1/2 minutes on each side. Place filets on serving dish, cover with sauce, and serve with lemon wedges.